Place pasta in chilled medium bowl. In another bowl, add olive oil, fresh squeezed lemon juice, garlic, the dry seasonings and freshly ground black pepper. Whisk until well mixed. Pour half over pasta and stir lightly with spatula. Slice cucumber thinly and cut into quarters. Cut cherry tomatoes into quarters. Coarsley chop purple onion. Snip parsley. Drain can of olives. Add all to pasta along with the rest of the dressing. Cut Feta cheese with a pastry blender and add to pasta and vegetables. Toss lightly.
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 8|
|Calories from Fat: 202 (57%)|
|Amt Per Serving||% DV|
|Total Fat 22.5g||30 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 55.9mg||17 %|
|Sodium 480.6mg||17 %|
|Potassium 245.2mg||6 %|
|Total Carbohydrate 29.5g||9 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 28.2g|
|Protein 9.7g||14 %|
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Calories per serving: 353
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